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Dairy Free Peanut Butter Frosting
This dairy free peanut butter frosting is perfect for topping cakes, cupcakes, or whoopie pies!
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 12 servings
Calories 191 kcal
Ingredients
- ½ cup dairy-free butter, softened (i.e. 1 stick; recommend Country Crock plant butter sticks with avocado oil)
- ½ cup peanut butter
- 1 ½ cups powdered sugar (can add extra to taste)
- 1 tsp vanilla extract
- 1 to 3 tbsp non-dairy milk (enough to achieve preferred consistency)
Instructions
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In a large bowl, combine the softened dairy-free butter, peanut butter, powdered sugar, vanilla, and 1 tablespoon of non-dairy milk. Beat using the whisk attachment on a stand mixer or hand mixer until light and fluffy. Add additional non-dairy milk if needed to reach the preferred consistency.
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Spread or pipe onto fully cooled cakes, cupcakes, or whoopie pies.
Recipe Notes
- Butter must be softened – not melted, not straight from the fridge – for the frosting, otherwise you will not achieve the desired texture.
- This recipe makes enough for a light layer of frosting on 12 cupcakes. If piping large swirls on your cupcakes, or you are making a layered cake, I recommend doubling the ingredients.
Nutrition analysis (per serving): 191 calories, 13 g fat, 4.5 g saturated fat, 120 mg sodium, 17.5 g carbohydrate, 0.5 g fiber, 16 g sugar, 2.5 g protein, Vitamin D: 0%, Calcium: 1%, Iron: 1%, Potassium: 1%